Vegetarian · Spanish · 30 min
Sweet Potato "Patatas Bravas" with Spinach, Beans & Garlic Aioli
- 30 min
- 2–6 servings
- 664 kcal / serving
Creamy garlic aioli cuts through the warmth of roasted sweet potatoes, while spinach and beans bring a fresh bite to every bowl. This quick, weeknight-friendly combination comes together with pantry staples for satisfying, balanced eating.
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Ingredients
- ½ (5 oz) pkgbaby spinach
- 1 (15 oz) cancannellini (white kidney) beans
- 2 clovesgarlic
- ½lime
- ⅛ cupnutritional yeast flakes
- 1shallot
- 1 lbsweet potato
- 1tomato
- red onion
- sweet potatoes
- tomatoes
- limes
From the pantry: apple cider vinegar, black pepper, chili-garlic sauce, cumin, ground, extra virgin olive oil, mayonnaise, paprika, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · spatula · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: sweet potatoes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 2 clovesgarlic
- ½lime
- 1shallot
- 1 lbsweet potato
- 1tomato
- red onion
- sweet potatoes
- tomatoes
- limes
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
Spices & baking
- ⅛ cupnutritional yeast flakes
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lime | ½ | 1 | |
| nutritional yeast flakes | ⅛ cup | ¼ cup | ⅓ cup |
| shallot | 1 | ||
| sweet potato | 1 lb | 2 lb | 3 lb |
| tomato | 1 | 2 | 3 |
| red onion | ½ medium | 1 medium | |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F. Gather the produce and pantry items, then line up your ingredients.
- Cut the sweet potatoes into small pieces and smash or mince the garlic; set aside half of the garlic for the roasting sheet and reserve the rest for the aioli.
- Toss the sweet potatoes with the remaining garlic, nutritional yeast, oil, and a pinch of salt and pepper; spread in an even layer on a baking sheet.
- Roast until the potatoes are tender and lightly browned, about 18–20 minutes, flipping halfway through.
- Meanwhile, whisk the lime juice with mayonnaise and the remaining garlic to make a simple citrus aioli; set aside.
- Add chopped tomato, shallot, vinegar, chili-garlic sauce, paprika, and salt to a medium pan; cook, stirring, until tomatoes soften and reduce, 3–4 minutes.
- Add the spinach in batches, letting each handful wilt before adding the next; then fold in the beans and heat through for 2–3 minutes.
- To serve, divide the roasted potatoes and the warm bean-spinach mixture between bowls, then drizzle with the aioli and enjoy.
Two tips
- Prep ahead: roast the potatoes and whisk the aioli earlier in the day and refrigerate.
- Swap idea: use any remaining beans or greens you have on hand, or finish with a squeeze of lime for brightness.
Nutrition per serving
- Calories
- 664 kcal
- Protein
- 21 g
- Carbs
- 86 g
- Fat
- 28 g
- Fiber
- 19 g
- Sodium
- 484 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.